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Recipe: Mayur's Chicken Hariyali

November 30, 2023 12:38 IST
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Mayur Sanap's Chicken Hariyali is packed with coriander and mint and makes for a hearty mid-week meal.

It can be made in advance and refrigerated for busy days.

The same recipe can be used to make a delicious Hariyali Paneer.

Chicken Hariyali

Serves: 3-4


For the marination

  • 1 cup birasta or thinly sliced, crispy deep-fried onions
  • 1 cup fresh green dhania or coriander or cilantro, with the leaves and stems
  • ¾ cup fresh pudina or mint leaves
  • 2 dark green chillies
  • 3 light green chillies
  • ½ cup dahi or yoghurt

For the curry

  • 750 gm chicken, curry cut pieces, thoroughly washed and cleaned
  • 1 tbsp ginger-garlic paste
  • 3 lavang or cloves
  • 3 green elaichi or cardamom
  • 1 badi elaichi or black cardamom
  • ½-inch stick of dalcheeni or cinnamon
  • 1 tsp red chilly powder
  • 1 tsp jeera or cumin powder
  • 1 tsp dhania or coriander powder
  • 1 tbsp kasuri methi or dried fenugreek leaves
  • 1 tsp garam masala
  • 2 tbsp oil
  • Salt to taste, about 1½ tsp
  • Water


  • Combine the fried onions, coriander and mint leaves, green chillies, yoghurt in a mixer jar.
    Blend to a smooth paste.
    Pour this mixture in a bowl.
    Add the chicken pieces and mix well.
    Let the chicken marinate for at least 1 hour.
    It would be best to let it marinate overnight, but make sure you keep it in the refrigerator.
  • Heat the oil in a kadhai or frying pan over medium heat.
    Add the whole spices and fry for 15 seconds.
    Add the ginger-garlic paste and saute until the raw smell disappears.
    Add the marinated chicken and increase the heat to high.
    Let it fry for 5 minutes.
    Add the masala powders, except the garam masala and the kasuri methi.
    Add the salt.
    Cook the chicken for 7-8 minutes over medium heat.
    Add about 1½ cups water and cover.
    Allow it to cook over low heat for 15-20 minutes.
    Add the kasuri methi and garam masala.
    Stir the gravy and let it simmer for 2 minutes.
    Take off heat and serve hot with chapatis or steamed rice.

Editor's Note: For a paneer version, simply marinate 500 gm cubes of paneer in the green paste and proceed with the rest of the recipe. Fry the paneer a little more carefully so the pieces do not crumble.

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